Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and black pepper. Sear the duck breast skin-side down in a hot skillet over medium heat, rendering the fat until golden and crispy, about 6-8 minutes.

Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes before slicing.

Smoked Gouda Grits

Cook the Grits

In a large pot, bring 4 cups of water to a boil. Stir in the stone ground grits and salt. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 20-25 minutes.

Remove from heat and stir in the butter and smoked gouda cheese until well combined. Keep warm.

Pepper Jack Cream Spinach

Prepare the Cream Spinach

In a skillet, sauté minced garlic in a bit of oil until fragrant. Add fresh spinach and cook until wilted. Stir in heavy cream and bring to a gentle simmer.

Add pepper jack cheese, salt, and black pepper. Stir until the cheese has melted and the mixture is creamy. Keep warm.

Port Cherry Reduction

Make the Reduction

In a saucepan, combine port wine, dried cherries, and chicken broth. Bring to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes.

Whisk in butter and season with salt and black pepper to taste. Strain if desired.